INGREDIENTS
1 cup
quinoa
1 tbsp
extra virgin olive oil
2 tsp
extra virgin olive oil
2 cups
vegetable stock
1 cup
onion
2
green bell pepper
2 cloves
garlic
1 cup
zucchini
15 oz
black beans
4 oz
green chiles
28 oz
tomatoes
1 cup
frozen corn
1/2 tsp
ground cumin
1 tsp
oregano
1 tsp
chili powder
1/2
juice of lime
1 serving
salt
2 cups
monterey jack cheese
1 serving
cilantro